Aug 262010
 

Pictures

This recipe brought to you by Espresso Crunch!

This recipe brought to you by Espresso Crunch!

the Ingredients

the Ingredients

Coffee

Coffee

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Coffee

Adding Coffee

Adding Eggs

Adding Eggs

Adding Flour

Adding Flour

Adding the Espresso Crunch

Adding the Espresso Crunch

Adding the Chips

Adding the Chips

All Mixed Up

All Mixed Up

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Enjoy my Racks!

Enjoy my Racks!

Espresso Crunch Cream Chip Cookies

1/2 cup instant coffee granules, dissovled in 2 T hot water
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 whole eggs
8 ounces espresso crunch
1 12 ounce bag white chocolate chips

Heat oven to 350°F.

Dissolve coffee powder in 2 Tbsp hot water. Combine flour, soda and salt.

With a mixer at med. speed, beat butter and sugar until fluffy. Beat in cooled coffee, vanilla and eggs. Reduce mixer speed to low and beat in flour mixture. Add espresso crunch. With a wooden spoon, stir in white chocolate chips.

Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Bake until edges start to brown, about 10 minutes. Cool on baking sheets about 3 minutes before removing to racks.

This makes about 6 1/2 dozen cookies.

These have a rich coffee flavor which I thick is balanced by the white chocolate chips.

You can get Espresso Crunch at ABC Cakes in Orange, CA.

Aug 122010
 

Lemon Crunch is a candy bark that I get at ABC Cakes in Orange.

Pictures!

Secret Ingredient!!!

Secret Ingredient!!!

the Ingredients

the Ingredients

Mixing it Up

Mixing it Up

Adding the Flour

Adding the Flour

Mixing in the Chips and the Lemon Crunch

Mixing in the Chips and the Lemon Crunch

All Mixed Up

All Mixed Up

Going into the Oven

Going into the Oven

Cooling on my Rack!

Cooling on my Rack!

Lemon Crunch White Chocolate Chips Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 3.4 ounce package lemon pudding mix
2 whole eggs
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
8 ounces lemon crunch
1 12 ounce bag white chocolate chips
yellow food coloring, optional

Preheat oven to 350 degrees F.

Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs, vanilla, and lemon extract. Add the dry ingredients and mix well. Add the lemon crunch and then stir in the white chocolate chips.

Drop cookies by rounded spoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

These cookies can stick so I highly recommend the parchment paper! You can make them without the crunch (or with different flavors of crunch) and mix it up with different puddings and chips.